THE NORTHERN LIGHTS
The Scandinavian food scene emerged on the global food stage when Rene Redzepi of Noma in Copenhagen captured the worlds imagination with his interpretation of Scandinavian food & ingredients.
Coming into autumn/winter the ‘hygge’ culture is more relevant than ever.
Whilst we often identify with classic Scandinavian fare of cured fish, meats, foraged produce and it’s fascinating chef culture, it has also opened up the opportunity for a new generation of artisan cheese makers. At the World Cheese Awards in Spain 2016 Norway produced the winning cheese, Kraftkar, made by Tingvollost - so it would seem fitting that Norway is hosting the World Cheese Awards this November in Bergen. Patricia has been asked to be a guest judge this year and will be heading north on the 1st of November. Patricia has promised to write a piece on her findings of the Scandinavian cheese alongside the fascinating food & culture scene of Bergen.